Blot any excess moisture from the salmon using kitchen paper. Lay one salmon fillet ... oven for about 30–40 minutes until golden brown. Meanwhile to make the sauce, strain the salmon poaching ...

It is so much easier to remove the skin from the salmon while it is still warm – otherwise it will stick firmly to the salmon. Preheat the oven to 180C ... the salmon can be poached up to ...

For those who typically cook only one fillet at a time ... and lemon zest. Cook the salmon in the oven for under 20 minutes until the flesh turns a soft, matte pink, signalling it’s perfectly ...

Pre heat your oven on to 120°C. Cut a piece of wax paper 40cm long by 30cm wide. Brush paper with a little of the olive oil, season with salt and pepper. Scatter over half the dill and zest. Arrange ...

Only half of the poached salmon and crushed potatoes are used here ... Dust each side of each with flour. Heat the oven to 200C and line an ovenproof tray with baking paper.

This one-pan dinner dish features tender salmon, mustard greens, cherry tomatoes, chickpeas, and a zesty caper sauce to top ...

Spread the veggies and orange slices around the salmon. The next part is the only part that requires a bit of work. By “work,” I mean removing the pan from the oven and putting it back in the oven a ...

"This dish is the essence of my fast food. Season a fillet of salmon and nutty bread crumbs right on your serving platter and bake it in a very low oven while you make another dish or entertain your ...

Bake in preheated oven for 10 – 12 minutes until crisp. To assemble, spread a thick layer of purée over the skin side of the poached salmon, finish with a prosciutto crisp. Scatter cubes of pickled ...

"This dish is the essence of my fast food. Season a fillet of salmon and nutty bread crumbs right on your serving platter and bake it in a very low oven while you make another dish or entertain your ...